Coconut Braised Tofu
This Coconut Braised Tofu is the perfect weeknight dinner. Tofu is browned, then braised in a creamy sauce – serve over hot rice!
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This is such an easy and delicious way to serve tofu! The tofu is browned in a skillet, then it is braised in a Thai coconut milk sauce until the sauce has thickened and the tofu is fully immersed in the flavors. Serve it up over hot rice with plenty of green onion, fresno chiles and fresh basil.
How to make the coconut sauce
This coconut sauce is super easy to make and everything can be combined while the tofu is being pressed.
To a large bowl add canned coconut milk (I prefer full fat), soy sauce (or tamari), sweet chili sauce, agave, chili garlic sauce and lime juice. Whisk until combined. The sauce is going to have a strong flavor, but don’t worry about it – the rice will soak up a lot of that flavor when you serve it.
How to make the tofu
Like I mentioned, you want to press the tofu well – I like to just put it between 2 bowls and let it set for 20-30 minutes. Then, cut the tofu into squares and press out any remaining liquid with a paper towel.
Heat some neutral oil in a skillet and add the tofu. Let the tofu sit undisturbed for at least 5 minutes. This will ensure it gets nice and browned & doesn’t stick to the bottom.
Flip the tofu and let the other side brown for a few minutes. Remove the tofu from the skillet and place the empty skillet back on the stove – there should still be some oil in the skillet.
Bring it together
With that bit of oil that is left in the skillet, cook down some garlic, green onion and ginger powder. After about a minute, pour in the coconut sauce and a corn starch slurry. Bring it to a boil and then simmer for 5-7 minutes.
Add the tofu back to the skillet and spoon the sauce over it. Cover and braise the tofu for another 10-20 minutes over low heat. The longer you let it braise, the more flavorful the tofu will be.
How to serve Coconut Braised Tofu
When you are ready to eat, spoon some hot rice into each bowl. Top the rice with the tofu and as much sauce as you want. Top with green onions, fresno chiles and fresh basil – if you can get Thai basil, that would be even better!
You can serve this alongside your favorite steamed or baked veggies. I think my favorites would be bok choy, crispy brussels sprouts or broccolini!
The leftovers for this recipe hold up well. Just reheat and serve!
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Coconut Braised Tofu
- 1 block firm tofu drained and pressed
- 1 15-ounce can coconut milk
- 3 tablespoons low sodium soy sauce or tamari for GF
- 3 tablespoons sweet chili sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons agave or maple syrup
- 1 lime juiced
- 2 tablespoons neutral oil I used avocado
- 2 cloves garlic diced
- 4 green onions diced, whites and greens separated
- 1/2 teaspoon ginger powder
- 1 tablespoon corn starch plus 1 tablespoon water
- rice, fresno chiles, basil, lime wedges for serving
- Drain and press the tofu. Cut into 12 squares and press out any remaining liquid with a paper towel.
- While the tofu is pressing, combine the coconut milk, soy sauce, sweet chili sauce, chili garlic sauce, agave and lime juice in a bowl. Whisk and set aside.
- Heat the oil in a skillet over medium heat. Add the tofu in a single layer and cook, undisturbed for at least 5 minutes. Once browned, flip and brown the other side. Remove the tofu from the skillet and set aside.
- Place the empty skillet back on the stove* and add the garlic, whites of green onion and ginger powder. Cook for about 1 minute. Add the coconut sauce to the skillet. Combine the corn starch and water in a bowl and stir to combine. Add the corn starch slurry to the sauce and bring to a boil.
- Add the tofu back to the skillet and spoon sauce over it. Lower the heat and cover for 10-20 minutes.**
- Serve the tofu over hot rice topped with the remaining green onions, fresno chiles and basil. Be sure to spoon the extra sauce over the tofu when serving!